Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:
08/07/2015
Follow Up LOC
When to wash Observation: hands should be washed between tasks such as cleaning and food prep and before putting on gloves. Did not see any handwashing during today's visit
Using a handwashing sink- operation and maintenance Observation: hand sink had thawing food inside today. Should be kept empty and accessible at all times to encourage frequent handwashing
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloths should be stored in a bucket of sanitizer water and not on counter top between uses.
Frozen PHF/TCS foods are properly slacked and thawed Observation: food should be thawed in the refrigerator and not in the hand sink
Handwashing cleanser, availability Observation: hand soap dispenser was empty today
Posting inspection reports Observation: most recent inspection report should be posted where the public can see it
Test kit provided and used to measure sanitizing solution concentration Observation: bleach test strips are needed to check the sanitizer strength once mixed so it is around 100ppm.
Protecting food from environmental contamination Observation: hot dog roller has no cover or shield and food is susceptible to contamination
Drainboards, utensil racks, or tables are provided for soiled and clean utensils Observation: drainboards are needed for clean and soiled dishes
Handwashing signage Observation: hand sink should be designated with a sign
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: lettuce in small cooler with no ice was 60deg. Pack in ice to maintain 41deg or less.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: taco meat should be datemarked once opened then discarded after 7 days
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: there should be at least one person who has food safety certification associated with this establishment
07/07/2015
Regular
No violation noted during this evaluation.
07/03/2014
Routine
Roasts held at a temperature of 130°F or above Refrigerator was 44° today. Door wasn't closed tight at first. Unit thermometer agreed. Please monitor and call me when it maintains 41° or less 319-415-8922
Where to wash hand washing should be done only in the handwashing sink (designated) and not in the warewashing sinks
Restaurant representatives - add corrected or new information about Robinson-Dresser Concessions, 1002 W 1st St, Cedar Falls, IA 50613 »